Food products and their method of preparation

ABSTRACT

The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

CROSS REFERENCES TO RELATED APPLICATIONS

[0001] This application is a continuation-in-part of commonly assigned“Food Products And Their Method of Preparation” U.S. application Ser.No. 09/952,362 filed Sep. 11, 2001 to Murphy et al., now pending, whichis hereby incorporated by reference.

FIELD OF THE INVENTION

[0002] The present invention relates to food products and to theirmethods of preparation. More particularly, the present inventionprovides novel compositions that are hydrated emulsifiers useful in thepreparation of food products, especially aerated yogurt products.

BACKGROUND OF THE INVENTION

[0003] The present invention provides novel compositions comprisingaseptic hydrated emulsifiers useful for post fermentation addition todairy products especially cultured dairy products such as stirred styleyogurt. The hydrated emulsifiers are useful in the preparation of astructurally stable aerated refrigerated food product, more specificallya structurally stable aerated dairy product with visual aircells.

[0004] Refrigerated cultured dairy products especially stirred styleyogurt products having live or active yogurt cultures are well known.Such yogurt products can be aerated to provide “whipped” yogurt productsdesirably characterized by a light airy, or fluffy texture. However,such aerated yogurt products are subject to destabilization over theirshelf lives. In particular, aerated yogurt products are subject tochanges or degradation in aerated texture due to changes in the foamstructure of the aerated structure making it difficult to retain anairy, fluffy texture of the aerated yogurt product over time.

[0005] Ingredients can be added to a milk blend from which yogurt iscultured that affect the finished product's attributes such as textureand/or aeration. However, such added ingredients in the milk blend canadversely affect important preparation considerations such asfermentation times. Some added ingredients can adversely inhibit culturegrowth thereby undesirably lengthening fermentation times.

[0006] The present invention provides hydrated emulsifiers that areusefully added to already cultured dairy products. Since the hydratedemulsifiers are added post fermentation, such addition does notadversely lengthen fermentation times. However, for such postfermentation addition, the added ingredients must be aseptic since thecultured dairy products will receive no further heat processing.

[0007] Interfaces are a pervasive feature of foods. Three specific kindsof interfaces are of particular importance in foods: liquid-liquid, oremulsions; air-liquid, or foams; and solid-liquid, or dispersions.Controlling the physical nature of an interface is crucial in making ahigh-quality food product and is frequently achieved by includingemulsifiers among the ingredients. The present invention provides amethod and a novel hydrated emulsifier composition particularly usefulin the air-liquid interface, specifically food foams such as for examplean aerated yogurt product.

[0008] Food foams are usually made by whipping an aqueous solution of afoaming agent such as a protein or an emulsifier in a food product base.Air is first entrained by the action of a mechanical element and thenair bubbles are elongated and subdivided into smaller bubbles as aresult of the protein or emulsifier. Air is a nonpolar medium.Emulsifiers concentrate at the air-water interface, and the hydrophobicportion extends into the gas phase.

[0009] Although emulsifiers useful in the air-liquid interface are wellknown, it will be appreciated that an emulsifier blend capable ofassisting in the creation of a structurally stable, texturally appealingaerated cultured dairy product such as an aerated yogurt has not beeneasily ascertained. Surprisingly, although one of the ingredientsselected for the emulsifier blend is known to enhance thedestabilization and agglomeration of fat globules thereby promoting theformation of stable foam in ice cream, dairy and recombined creams, andrehydrated toppings, it was not previously known to enhance thestability of the air hydrophobic phase. The air hydrophobic phase is acritical phase for the development of a stable aerated yogurt product.The present selected emulsifier blends are surprisingly useful inproviding aerated refrigerated cultured dairy products.

[0010] Not only are the organoleptic attributes of the aerated dairyproducts surprisingly pleasing but also these pleasing eatingcharacteristics and the foam properties are maintained over the shelflives of the aerated products.

[0011] In its method aspect, the present invention described hereincomprises methods for preparing improved hydrated aseptic emulsifiercompositions, such that the improved hydrated emulsifier is useful increating a texturally appealing, structurally stable aerated dairyproduct, such as aerated yogurt.

BRIEF SUMMARY OF THE INVENTION

[0012] The present invention provides methods for preparing at leastpasteurized hydrated emulsifier compositions. In the preferredembodiment, the methods for preparing an aseptic hydrated emulsifiercomprise the steps of: A. Preparing a hydrated emulsifier blend oflactylated mono- and di-glycerides; B. Treating the hydrated blend to atleast pasteurize the blend to form an at least pasteurized hydratedemulsifier blend; and, C. Cooling the at least pasteurized hydratedemulsified blend to refrigerator temperatures forming a cooledpasteurized hydrated emulsifier blend.

[0013] In preferred embodiments, the present methods comprise substepsfor preparing the hydrated emulsifier blend of lactylated mono- anddi-glycerides, comprising: admixing a first wetting agent emulsifiercomprising diacetyl tartaric acid esters of monoglycerides with hotwater to form a clear mixture; admixing a second emulsifier comprising ablend of lactylated mono- and di-glycerides with the clear mixture; and,maintaining the lactic ester blend of mono- and di-glycerides at about43° C. to 95° C. (about 110° F. to 200° F.) for sufficient time todisperse and hydrate the lactylated mono- and di-glycerides in the clearmixture to form a hydrated emulsifier blend.

[0014] The hydrated emulsifier compositions so prepared are useful inthe formulation and post fermentation preparation of aerated chilledyogurt products. The hydrated emulsifier when added to the culturedyogurt provides desirable sensory attributes, and emulsion andaeration/foam stability. The hydrated emulsifier also affects theprocess mixing, thermal processing, fermentation rates, and shear andaeration tolerances.

[0015] In its product aspect of one and the same invention, the presentinvention provides a food product that is an aqueous dispersion of ablend of hydrated emulsifiers useful as an intermediate product in themethod of preparing an aerated chilled yogurt product. In one variation,the food product is prepared by practicing the present hydrated emulsionmethods of preparation. The aqueous dispersion comprises;

[0016] about 0.5% to 1.5% of the aqueous dispersion of diacetyl tartaricacid esters of monoglycerides (“DATEM”);

[0017] about 5% to 15% of the aqueous dispersion of hydrated lactylatedmono- and di-glycerides; and,

[0018] the balance water.

[0019] The hydrated emulsion blend is at least pasteurized. The hydratedemulsifier described herein is also useful in the aeration of other foodproducts such as ready-to-spread frostings, other refrigerated milkproducts, fermented and unfermented soy, rice and nut milk products,beverages, and whipped toppings.

DETAILED DESCRIPTION OF THE INVENTION

[0020] The present invention relates to methods for preparing an aseptichydrated emulsifier and compositions of the hydrated emulsifier blendespecially useful in food products, more particularly useful in aerateddairy products. The product components as well as methods ofpreparation, product use and attributes are described in detail below.

[0021] Throughout the specification and claims, percentages are byweight and temperatures in degrees Celsius, unless otherwise indicated.

[0022] The present invention can, of course, be carried out in otherspecific ways than those herein set forth without departing from thespirit and essential characteristics of the invention. The presentembodiments are, therefore, to be considered in all respects asillustrative and not restrictive and all changes coming within themeaning and equivalency range of the appended claims are intended to beembraced herein.

[0023] Various terms used throughout the description are defined first,followed by a discussion of the preferred embodiment, includinginformation on the composition. The process for making the hydratedemulsifier is described next, followed by a brief conclusionhighlighting some of the advantages of the embodiment of the invention.

[0024] Introductory Definitions. As used herein, the term “hot water”means water having a temperature above the melting point of the wettingagent, DATEM. Good results for the embodiment described herein areobtained with hot water having a temperature ranging from about 65° C.to 85° C. (about 150° F. to 180° F.).

[0025] The phrase “gentle agitation” refers to mixing in the range of 5RPM to 20 RPM, preferably about 10 RPM. A variety of equipment wellknown in the art can be used to achieve the agitation.

[0026] The term “wetting agent” means agents that promote the spreadingof a liquid on a solid surface.

[0027] The term “emulsifier” means a surfactant that promotes theformation of an emulsion.

[0028] The term “krafft point” means temperature at which the solubilityof micelle-forming surfactants or emulsifiers reach the critical micelleconcentration. Emulsifiers or surfactant solutions above the criticalmicelle concentration can solubilize otherwise insoluble organicmaterial by incorporating it into the interior of the micelles.

[0029] The term alpha-gel phase refers to an hydrated emulsifier with atemperature below the “krafft point”.

[0030] “Low viscosity” means less than 20,000 cps.

[0031] The present methods for preparing a hydrated emulsifier generallycomprise preblending a wetting agent in hot water, adding a lactylatedmono- and di-glyceride blend, and hydrating the emulsifier blend.

[0032] The present methods comprise a first essential step of preparinga at least pasteurized hydrated emulsifier composition. In preferredembodiments, this first essential step can involve a first sub-stepof 1. adding a first emulsifier or wetting agent to hot water to form aclear mixture. The wetting agent facilitates dispersion of thelactylated emulsifiers in the water to form the hydrated emulsifiercomposition. The wetting agent is selected from the group consisting ofdiacetyl tartaric acid esters of monoglycerides, polysorbates, propyleneglycol esters, sodium dodecyl sulphate, sodium stearyl lactylate andmixtures therein. Most preferred for use herein due to its effectivenessin low pH systems is DATEM.

[0033] Surprisingly, DATEM are found to be more functional than otherwetting agents in a low pH system, such as that found in a yogurtproduct. The use of DATEM appears to minimize the amount of wettingagent which precipitates from the hydrated emulsifier blend.Additionally, DATEM functionality appears to be less affected by the ageof the lactylated mono- and di-glycerides comprised within theemulsifier blend than other wetting agents.

[0034] As the blend of lactylated mono- and di-glycerides ages the pHdrifts downward, becoming more acidic. DATEM is less susceptible thanother wetting agents to the pH drift of the lactylated mono- anddi-glycerides, allowing the DATEM to more effectively wet the lactylatedmono- and di-glycerides.

[0035] The amount of wetting agent added to the composition has a directeffect on the viscosity of the hydrated emulsifier. Since the hydratedemulsifier will be added at refrigerated temperatures (generally about1° C. to 7° C.) to the refrigerated yogurt for ease of handling andmixing without imparting shear to the yogurt, the hydrated emulsifiercomposition is desirably characterized by a thin texture, i.e., a lowviscosity. Good results are obtained with low viscosity hydratedemulsifier compositions having viscosities ranging from about 5,000 to40,000 cps, preferably ranging from about 10,000 to 25,000 cps attemperatures when added to the cultured dairy products. Generally,compositions comprising about 0.5% to about 1.5% wetting agent(s)provide hydrated emulsifier compositions having viscosities within thedesired ranges at refrigerator temperatures. Hydrated compositionscomprising about 0.75% to about 1.25% of the first emulsifier or wettingagent are preferred for use herein.

[0036] It is desirable to have the hot water at a temperature such thatit is at least above the melting point of the wetting agent, in order toaid the dispersion or solution of the wetting agent in the water. Inmore preferred embodiments, the hot water ranges from about 40° C. to95° C.

[0037] When hot water is used, the dispersion or solution of the wettingagent can be easily practiced with mild agitation for brief periods,e.g., a few seconds up to a few minutes to provide a thoroughlyintermixed blend.

[0038] The first essential step of preparing an at least pasturizedhydrated emulsifier composition can further comprise a second sub-stepof adding a second emulsifier ingredient that is an emulsifier blend oflactylated mono- and di-glycerides to the thoroughly intermixed wettingagent and hot water. The lactylated blend of mono- and di-glycerides isselected from the group consisting of lactylated mono- anddi-glycerides, citrate acid esters of mono- and di-glycerides, anddistilled monoglyerides. It should be noted that gentle agitation can bebeneficially maintained throughout the preparation of the hydratedemulsifier.

[0039] The lactylated emulsifier blend is fairly hydrophobic and doesnot disperse readily in water. If the emulsifier blend is added intowater prior to the wetting agent, then the emulsifier blend can clumpand can fail by exhibiting difficulty in completely hydrating. The orderof addition of the hydrate make-up is optional, however the secondemulsifier blend becomes beneficially more hydrated with a firstaddition of the wetting agent. While not wishing to be bound by theproposed theory, it is speculated herein that the wetting agent works tocoat the more hydrophobic portions of the second emulsifier blend andopen up the structure allowing the surface to become wetted and thesecond emulsifier blend hydrated upon addition to the clear mixture.

[0040] The hydrated emulsifier blend can comprise about 5% to about 15%of the second emulsifier blend. Better results are obtained when thesecond emulsifier blend is present in the hydrated emulsifier inconcentrations ranging from about 8% to 12% and for best results about10%.

[0041] The second emulsifier is a lactylated blend of mono- anddi-glycerides. The target iodine value of the second emulsifier is lessthan or equal to 5. The iodine value of the second emulsifier is aconsideration in selection, if the iodine value is greater than 5, thenthe second emulsifier becomes more difficult to hydrate. The ease ofhydrating the second emulsifier increases with the saturation levelindicated a lower iodine value. Such a selected emulsifier issurprisingly effective in providing an aerated fermented airy, fluffyproduct with desirable taste, organoleptic properties and foamstability. Such lactylated mono- and di-glycerides are well known in thefood art and are permitted for addition to dairy products. Thus, theskilled artisan will have little difficulty selecting particularcommercially available lactylated mono- and d-glyceride blends for useherein. Preferred for use herein are emulsifier blends available underthe tradename Lactem P22 from Danisco Cultor in Copenhagen, Denmark dueto aerated yogurt end product attributes that are obtained with itsusage. Lactem P22 is a lactic ester of mono- and di-glycerides.

[0042] The second lactylated emulsifier blend is generally available asa solid powder at room temperature. In preferred embodiments, the secondlactylated emulsifier blend is added slowly to the wetting agent-in-hotwater dispersion with mild agitation, the combination is then heated toabove its melting point. The aqueous mixture so formed is maintained atelevated temperatures and with mild agitation for times sufficient tohydrate fully the second lactylated emulsifier blend to form a hydratedemulsifier blend. Good results are obtained when the hydrated emulsifierblend is maintained at temperatures ranging from above the kraffttemperature of the second emulsifier blend to below boiling. In morepreferred embodiments, the hydrated emulsifier blend is maintained attemperatures from about 40° C. to 95° C. Depending upon such factors asamount of wetting agent, the particular materials employed as the secondemulsifier blend, the temperature at which the hydrated emulsifier blendis maintained, the type and degree of agitation, hydration can beachieved in holding times ranging from 10 minutes to about two hours. Ashydration progresses, the hydrated emulsifier blend exhibits an increasein viscosity. Once the hydrate is fully dispersed the viscosityincreases as the hydrate is cooled to below the krafft point. Thecompletion of the hydration can be visually determined by observing theformation of a white viscous mass that gradually thickens as it iscooled.

[0043] The admixed hydrated emulsifier blend so prepared has a native pHin the range of 6.0 to 6.5. To increase the bacteriological safety andextend the shelf-life of the product, the pH of hydrated emulsifier canbe lowered to a range of 4.2 to 4.6 as described further below.

[0044] The third essential step comprises at least pasteurization of thehydrated emulsifier. Since it is intended that the hydrated emulsion canbe added directly to an already fermented yogurt culture, pasteurizationprovides bacteriological stability for a blended yogurt/hydratedemulsifier product that does not receive further bacteriologicaltreatment such as heat processing. Also, pasteurization is desirable toallow for production of the hydrated emulsifier blend at one productionfacility and transportion to a separate yogurt product manufacturingfacility with a reduction in the spoilage tendency of the hydratedemulsifier during transport and storage. The hydrated emulsifier blendsurprisingly can be packaged and transported from the productionfacility to a separate yogurt product manufacturing facility in aboutone metric ton quantities via appropriate aseptic stainless steelcontainers, commonly referred to as totes. Alternatively, the hydratedemulsifier blend can be packaged and transported in a variety of plasticcontainers easily identified by one skilled in the art.

[0045] In other contemplated uses of the hydrated emulsifier blend, suchas the pre-fermentation addition to a pasteurized yogurt milk,pasteurization of the hydrated emulsifier is also desirable.Pasteurization of the hydrated emulsifier prevents the degradation of apasteurized yogurt milk base when admixed. In addition, pasteurizationof the hydrated emulsifier prior to admixture with the yogurt baseallows for post-pasteurization addition of the hydrate to the yogurtmilk base. Such post-pasteurization addition in turn desirably allowsthe yogurt milk base to be prepared via or with high temperature, shorttime (HTST) pasteurization, and the hydrated emulsifier to be preparedvia batch pasteurization if desired. The hydrated emulsifier blendpasteurization step is accomplished either through batch pasteurizationor high temperature, short time (HTST) pasteurization.

[0046] Batch pasteurization is preferred, as the hydrated emulsifierdoes not develop a high viscosity as a result of this technique. Theviscosity of the hydrated emulsifier is dependent in important part onthe amount of shear the hydrate undergoes. Batch pasteurized hydratedoes not develop a high viscosity, whereas HTST as a result of a highflow of product and pumping can develop a fair amount of shear and ahigh viscosity. It is more critical to agitate the hydrated emulsifierpasteurized via HTST, in order to control and lower the viscosity,however agitation during cooling is always helpful in controlling thecritical viscosity.

[0047] Continuous pasteurization of the hydrated emulsion requires thehydrated emulsion be continually agitated during cooling to preventlarge increases in viscosity. While not wishing to be bound by theproposed theory, it is speculated herein that the increases in viscositycan be due to the changes in the conformation of the DATEM under shear.Decreasing the quantity of DATEM in the hydrated emulsion can decreasethe increase in viscosity in the hydrated emulsion. Continual agitationof DATEM and the hydrated emulsion can line up the crystal structures ina way that is less bulky. DATEM can form cylindrical aggregates undershear. Batch pasteurization causes little change in viscosity.

[0048] The hydrated emulsifier can be treated, and in more preferredembodiments, is desirably characterized by higher levels ofbacteriological stability than mere pasteurization. Thus, preferred foruse herein are hydrated emulsifiers that are aseptic, i.e., having aplate count of less than 10¹ and thus have a higher level ofbacteriological stability than mere pastuerization. Also useful hereinare sterile hydrated emulsifier blends characterized by absence of anyviable microorganizisms and even viable bacteriological or mold spores,i.e., are even more bacteriologically stable than aseptic products.Conventional thermal processing techniques can be employed to preparesuch sterile hydrated emulsions. Other techniques are known such asirradiation, ultra high pressure sterilization, ultrasonic heating,ohlmic heating and the like can also be practiced in full or partialsubstitution for the preferred heat treatment if and when suchtechniques become commercially and economically practical.

[0049] In the preferred embodiment using heating for bacteriologicalcontrol, the at least pasteurized hydrated emulsion hydrate is thencooled to a temperature of below its krafft point to form a cooledpasteurized hydrated emulsifier blend. Good results are obtained whenthe hydrated emulsion is cooled to about 35° C. to 50° C. (about 95° F.to 120° F.), preferably about 40° C. to 48° C. (about 105° F. to 115°F.), most preferably about 41° C. (about 106° F.), and for best resultsbelow about 37° C. (about 100° F.). The cooling of the hydrated emulsionto a temperature below its krafft point is important establishing thehydrated emulsion into an alpha-gel phase. The aeration functionality ofthe hydrated emulsion is optimal in the alpha-gel phase.

[0050] The cooled pasteurized hydrated emulsion maintains functionalityat ambient and refrigerated temperatures, but must be below its krafftpoint for optimal functionality.

[0051] Once the hydrate is in the alpha-gel phase is it also fairlystable over time to changes in pH. The alpha-gel phase is optimal forthe hydrate aeration functionality. Manipulations to the hydrate aboveits krafft point leads to separation of the combined components and lackof functionality. In the event the hydrate is heated above the krafftpoint, the hydrate viscosity will decrease and the hydrate can degradeor convert to a liquid crystalline form. Cooling can be used in theevent the hydrate is heated above the krafft point in order to convertthe hydrate back to the functional alpha-gel phase.

[0052] The admixed hydrated emulsifier has a native pH in the range of6.0 to 6.5.

[0053] It will be appreciated that without refrigeration, the shelf-lifeof the hydrated emulsion is only 24 to 36 hours due to microbial issues.Mold and bacterial growth in the hydrate can become an issue withoutfurther processing.

[0054] One method for extending the shelf-life of the hydrate is torapidly cool the hydrate to refrigeration temperatures. The viscosity ofthe hydrated emulsifier must be controlled and lowered to below 40,000cps during cooling, preferably the viscosity can be lowered to a rangefrom 15,000 cps to 25,000 cps, this can be accomplished with agitation.The hydrated emulsifier must be agitated during cooling in order to makethe blend more easily pumpable. If the hydrate is allowed to coolquiescently the viscosity will be higher. The hydrated emulsifier cooledto refrigeration temperatures without gentle agitation is difficult topump into a yogurt base. Identification of a pump capable of pumping thehydrated emulsifier cooled to refrigeration temperatures without gentleagitation, that additionally has a desirable sanitary design for usewith a yogurt base has not been achieved. Thus it is desirable to coolthe hydrate blend with gentle agitation in order to lower the viscosityto make it suitable for readily available pumps. While not wishing to bebound by the proposed theory, it is speculated herein that the hydratedemulsifier cooled quiescently has a higher viscosity due to moleculealignment.

[0055] Another technique for extending the shelf-life of the hydratedemulsifier blend is to lower its pH from its native pH to the range of3.7 to 4.7. In preferred embodiments, the hydrated emulsion isessentially characterized by a pH in the range of about 3.7 to 4.7, morepreferably about 4.2 to 4.7 to minimize acid shock to the yogurt, andfor best results about 4.5. Such low pH hydrated emulsions have ashelf-life of up to 3 months at refrigerated temperatures. The pH can beconveniently lowered by adding an edible acid to the hydrated emulsionsuch as edible organic acids selected from the group consisting ofcitric acid, lactic acid, malic acid, succinic acid, tartaric acid, andmixtures thereof. The acid addition can be achieved by several methods,examples of which will be set forth herein in the examples. Preferredfor use herein is citric acid for taste and cost considerations. Inother variations, buffers systems, e.g., a mixture of citric acid andsodium citrate can be used.

[0056] In another variation, the pH of the hydrated emulsifier blend canbe lowered to about 4.0 to 4.7 by co-blending the cooled pasteurizedhydrated emulsifier blend with an aseptic fruit prep base in a weightratio of hydrated emulsifier blend to fruit prep base from about 1:1 toabout 1.25:1, to form an emulsion bearing fruit prep base. The emulsionbearing fruit prep base can then be added to a yogurt base.

[0057] An example of an acceptable fruit base comprises 55% to 75% byweight sucrose, 0.5% to 2% by weight starch, 15% to 35% by weight fruitsolids, and the remaining composite containing acid, potassium sorbate,color, and flavors. The absence of any particulates such as fruit seedsor fruit chunks aids in the flowability and pumpability of the product.

[0058] In addition to extending the shelf-life of the hydrated emulsion,a low pH is also beneficial to minimizing pH shock upon addition of thehydrated emulsifier to a fermented dairy product. It will be appreciatedthat most yogurt products including stirred style yogurt have a finishedpH below the thickening pH of the milk proteins on the order of 4.2 to4.7, more preferably 4.5. Addition of an unacidified hydrated emulsifierwith a pH in the range of 6.0 to 6.5 can result in a higher pH yogurtproduct having safety concerns. If the pH of the yogurt product isgreater than 4.8, the product exhibits greatly reduced bacteriologicalstability. Furthermore, since pH affects the gelling properties of milkproteins and flavor, maintenance of the pH within the recited rangeallows for addition to the yogurt base without further processing orformulation manipulation.

[0059] The hydrated emulsion resulting from the present invention isespecially suitable for use in the formation of a refrigerated aeratedyogurt. The present hydrated emulsion is superior in that the hydratedemulsion can form large aircells in the cultured yogurt base at a muchfaster rate in contrast to other emulsions, while providing moreshelf-stable aircells.

[0060] The hydrated emulsion resulting from the present invention isespecially suitable for use in the formation of a refrigerated aeratedyogurt. The present hydrated emulsion is superior in that the hydratedemulsion can form large aircells in the cultured yogurt base at a muchfaster rate in contrast to other emulsions, while providing moreshelf-stable aircells.

EXAMPLE 1 A Hydrated Emulsion was Prepared Having the FollowingComposition

[0061] A. DATEM   1%; B. Lactylated mono- and di-glycerides   10%; C.Water   89%; 100%.

[0062] In a preferred embodiment, the DATEM was added to the hot water.The DATEM was obtained from Danisco Cultor in Copenhagen, Denmark.

[0063] The hot water was heated to a temperature of 65° C. prior toadmixture with the DATEM.

[0064] The DATEM and hot water were admixed and gently agitated at 10rpm for 7 minutes to allow complete mixing. A 10% by weight surfactantof the mono- and di-glyceride lactylate was then admixed with the DATEMand water mixture, gentle agitation was maintained throughout themethod.

[0065] In the most preferred embodiment, a surfactant with the tradenameLactem P22 was purchased from Danisco Cultor in Copenhagen, Denmark.Lactem P22 is a lactic ester of mono- and di-glycerides.

[0066] Gentle agitation during the process was critical to achievingoptimal functionality of the hydrated emulsion. Extended shear orincreased agitation during the process results in a high viscosityhydrated emulsion with decreased aeration functionality.

[0067] The hydrated emulsion comprising DATEM, hot water, and Lactem P22was then held for approximately 5 minutes to allow agitation to assistin intermixing the combined hydrated emulsion.

[0068] The combined hydrated emulsion was then pasteurized via hightemperature/short time (HTST).

[0069] The hydrated emulsion blend was then cooled to below the krafftpoint.

[0070] The pH of the batch pasteurized hydrated emulsion blend was 6.0.

[0071] The hydrated emulsion was then immediately admixed with a yogurtbase.

EXAMPLE 2 A Hydrated Emulsion was Prepared Having the FollowingComposition:

[0072] A. DATEM   1.0%; B. Lactylated mono- and di-glycerides  10.0%; C.Water 88.845%; D. Sodium benzoate  0.05%; B. Citric acid  0.105%;   100%

[0073] The wetting agent, and sodium benzoate were added to 78.8% byweight of the hot water. The wetting agent, DATEM was obtained fromDanisco Cultor in Copenhagen, Denmark. The sodium benzoate was added forpreservative purposes.

[0074] The water used in the mixture was heated to 65° C. prior toadmixture with the DATEM and sodium benzoate.

[0075] The DATEM, sodium benzoate and hot water mixture were gentlyagitated for 7 minutes at 10 rpm to allow complete mixing. Lactem P22was then admixed with the DATEM, sodium benzoate, water mixture, gentleagitation was maintained throughout the method.

[0076] The combined hydrated emulsion was next pasteurized through abatch pasteurization system at 76° C. for 6 minutes. The pH of the batchpasteurized hydrated emulsion was 6.2.

[0077] The hydrated emulsion comprising DATEM, sodium benzoate, hotwater, and Lactem P22 was then cooled to 27° C. while maintaining theagitation.

[0078] The hydrated emulsion next was admixed with a mixture comprising10% by weight of the water and 0.105% citric acid. The citric acidmixture was heated to 77° C. and maintained for 6 minutes prior tocooling to a temperature of 27° C. The hydrated emulsion was thencombined with the citric acid mixture in a ratio of 8:1 hydratedemulsion to citric acid mixture.

[0079] The pH of the combined hydrated emulsion/citric acid mixture was4.3. Achieving the desirable pH extends the shelf-life to approximately3 months.

[0080] The product was packaged in plastic containers.

EXAMPLE 3 A hydrated Emulsion was Prepared Having the FollowingComposition:

[0081] A. DATEM   1.0%; B. Lactylated mono- and di-glycerides  10.0%; C.Water 88.845%; D. Sodium benzoate  0.05%; E. Citric acid  0.105%;   100%

[0082] The DATEM, and sodium benzoate were added to 78.8% by weight hotwater (65° C.). The DATEM was obtained from Danisco Cultor inCopenhagen, Denmark. The sodium benzoate was added for preservativepurposes.

[0083] The DATEM, sodium benzoate and hot water were admixed and gentlyagitated to allow complete mixing. A 10% by weight of Lactem P22 wasthen admixed with the DATEM, sodium benzoate, water mixture, gentleagitation was maintained throughout the method.

[0084] The combined hydrated emulsion was next pasteurized through aHTST pasteurization system. The pH of the HTST pasteurized hydratedemulsion was in the range of 5.9 to 6.7, more preferably a pH of 6.3.

[0085] The hydrated emulsifier comprising DATEM, sodium benzoate, hotwater, and Lactem P22 was then cooled to 27° C. while maintaining theagitation.

[0086] The hydrated emulsion was then added to a fruit prep base inorder to achieve a pH of 4.3. The preferred ratio of hydrated emulsionto fruit prep base would be 5:4.

[0087] The fruit base was comprised of 65% by weight sucrose, 1% byweight starch, 25% by weight fruit solids, and the remaining compositecontaining acid, potassium sorbate, color, and flavors. The fruit basewas absent any particulates such as fruit seeds or fruit chunks. Theabsence of particulates in the fruit base was necessary to ensurepumpability of the product.

[0088] The product was then packaged in aseptic stainless steel totes orcontainers.

1. A method for preparing a hydrated emulsion blend, comprising the steps of: A. admixing about 0.5% to 1.5% wetting agent; wherein the wetting agent is selected from the group consisting of diacetyl tartaric acid esters of monoglycerides, polysorbates, propylene glycol esters, sodium dodecyl sulphate, sodium stearyl lactylate, and mixtures thereof; about 7 to 15% lactylated blend of mono- and di-glycerides; and the balance hot water to form a hydrated blend; B. treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsion blend; and, C. cooling the at least pasteurized hydrated emulsion blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsion blend.
 2. The method of claim 1 wherein the wetting agent is diacetyl tartaric acid esters of monoglycerides.
 3. The method of claim 1 wherein the lactylated blend of mono- and di-glycerides is selected from the group consisting of lactylated mono- and di-glycerides, citrate acid esters of mono- and di-glycerides; and distilled monoglycerides.
 4. The method of claim 1 wherein the lactylated blend of mono- and di-glycerides has an iodine value less than or equal to
 5. 5. The method of claim 1 wherein the hydrated emulsion blend forming step A comprises the sub-step of: a. admixing the wetting agent with the hot water to form a clear mixture; b. admixing the lactylated blend of mono- and di-glycerides with the clear mixture; and, c. holding said lactylated blend of mono- and di-glycerides at about 43° C. to 94° C. for sufficient time to disperse and hydrate said lactylated mono- and di-glyceride clear mixture to form the hydrated emulsion blend.
 6. The method of claim 5 wherein said holding sub-step is practiced with holding times ranging from about 5 to 20 minutes.
 7. The method of claim 6 wherein said holding sub-step is practiced with holding times ranging from about 10 to 15 minutes.
 8. The method of claim 5 wherein the wetting agent is diacetyl tartaric acid esters of monoglycerides.
 9. The method of claim 5 wherein the lactylated blend of mono- and di-glycerides is selected from the group consisting of lactylated mono- and di-glycerides, citrate acid esters of mono- and di-glycerides; and distilled monoglycerides.
 10. The method of claim 5 wherein the method is practiced without imparting shear.
 11. The method of claim 10 wherein the blend is unhomogenized.
 12. The method of claim 5, additionally comprising the step: co-blending the cooled pasteurized hydrated emulsion blend with an aseptic fruit prep base in a weight ratio of emulsion blend to fruit prep base ranging from about 1:1 to about 1.25:1, to form an emulsion bearing fruit prep base.
 13. The method of claim 12 wherein the co-blending step is practiced aseptically.
 14. The method of claim 12 wherein the emulsion bearing fruit prep base has a pH of about 4.0 to 4.7.
 15. The method of claim 12 wherein the emulsion bearing fruit prep base has a pH of about 4.3.
 16. The method of claim 5 additionally comprising the step; co-blending the cooled pasteurized hydrated emulsion blend with an edible diluted organic acid in a weight ratio of emulsion blend to edible organic acid ranging from about 1:1 to about 1:2 to form an acidified hydrated emulsion.
 17. The method of claim 16 wherein the edible organic acid is selected from the group consisting of citric acid, lactic acid, malic acid, succinic acid, tartaric acid, and mixtures thereof.
 18. The method of claim 16 wherein the acidified hydrated emulsion has a pH ranging from about 4.0 to about 4.7.
 19. The method of claim 16 wherein the acidified hydrated emulsion has a pH of about 4.3.
 20. The method of claim 1, additionally comprising the step of: maintaining the emulsion at refrigerated temperatures ranging from about 1° C. to 10° C.
 21. A food product useful in the preparation of an aerated product, comprising: a. about 0.5% to 1.5% wetting agent; wherein the wetting agent is selected from the group consisting of diacetyl tartaric acid esters of monoglycerides, polysorbates, propylene glycol esters, sodium dodecyl sulphate, sodium stearyl lactylate, and mixtures thereof; b. about 7 to 15% lactylated mono- and di-glycerides; and, c. balance water.
 22. The food product of claim 21 wherein the wetting agent is diacetyl tartaric acid esters of monoglycerides.
 23. The food product of claim 21 comprising about 0.5 to 0.75% of the wetting agent.
 24. The food product of claim 21 comprising about 8 to 12% lactylated mono- and di-glycerides.
 25. The food product of claim 21 comprising: a. about 0.5 to 0.7% wetting agent; b. about 8 to 12% lactylated mono- and di-glycerides; and, c. balance water.
 26. The food product of claim 21 additionally comprising an anti-molding agent.
 27. The food product of claim 26 wherein the anti-mold agent is sodium benzoate.
 28. The food product of claim 21 wherein the hydrated emulsion has a pH ranging from about 4.0 to 4.7.
 29. The food product of claim 21 wherein the pH is about 4.3.
 30. The food product of claim 21 wherein the temperature of the product is from about 37° C. to about 47° C.
 31. The food product of claim 21 wherein the temperature of the product is from about 0° C. to about 37° C.
 32. The food product of claim 21 wherein the product pasteurized has a viscosity of 5,000 cps. to 40,000 cps. at a temperature of 1° C. to 7° C.
 33. The food product of claim 21 wherein the product pasteurized has a viscosity of 10,000 cps. to 25,000 cps. at a temperature of 1° C. to 7° C.
 34. The food product of claim 21 wherein the product is at least pasteurized.
 35. The food product of claim 21 wherein the aseptic plate count of the product is less than 10¹.
 36. The food product of claim 21 wherein the product is refrigerated.
 37. The food product of claim 21 wherein the product is packaged in an aseptic stainless steel tote.
 38. The food product of claim 21 wherein the product is packaged in a plastic container. 